Beruflich Dokumente
Kultur Dokumente
Kalvin Foo
Dr. Kress
September 9, 2009
Abstract:
This lab is centered around the observation of banana cell behavior in terms of stored
starch in respect to banana color, and the effect of different temperatures on the process.
Incorporated in the lab were light microscopy and staining techniques, which allowed for better
visibility of starch granules within banana cells. The lab determined that, over time, bananas
break down starch granules, and that colder temperatures impede on this process. Correlating to
this, bananas changed colors as starch concentrations decreased, so color change was also slowed
significantly by a cold setup.
Introduction:
Bananas, a fruit, are made to store excess plant starch and aid in the dispersion of seeds.
However, as it is detached from the banana plant, the fruit begins to break down starch into
fructose and simpler sugars. This conversion coincides with the change in the banana peel
changing from green to dark brown, and also the softening of the flesh inside. On a cellular level,
banana cells are closely clumped in the flesh and the only visible organelle is the cell wall.
Otherwise, starch granules are a large portion of visible substances within the cell (fig 1). This
lab evaluates the extent of starch occupation in individual banana cells as the skin color
progresses. Equally important, the effect of different temperatures is observed on the progression
of the banana skin color, with one setup at 30 degrees Celsius and the other at 4 degrees. The
practical application of this lab is to determine why fruit growers should store their bananas in
the refrigerator.
This lab was highly focused on light microscopy as it required the approximation of
starch occupation in a cell, which needs to be observed on a cellular level. Staining was also used
in order to increase starch visibility. As the setup required two temperature setups, a set of
bananas were stored between a 30o C incubator and a 4o C refrigerator. Banana colors were
determined off of the 30o C, because these were considered the control with bananas aging at
room temperature.
Bananas were chosen in pairs from the same date for observation in order to maintain
correlation between data sets. Slides were prepared with a drop of Lugol’s solution, and the
effect was the staining of starch granules a dark purple color. The final observation was made at
400x with brightfield optics. Once a suitable observation area was chosen, the percentage of
starch occupation was approximated in 30 cells. This process was repeated for green, yellow-
green, yellow, yellow-brown, and brown/black bananas at 30o C and their 4o C counterparts.
Microscopy and slide preparation was performed as per the Lab manual (Lovett and Shevlin,
2006).
Results:
After observation of all five colored bananas and their cold setup counterparts, it was
determined that the more mature a banana was, the greater extent of starch degradation had
happened. Another effect of starch degradation was the loss of firmness in banana flesh. This
was noted in a trend of decreasing average starch concentrations by color, as seen from the
difference from green: 96.6% to yellow: 48.25 to brown: 3.9% in the 30o C setup (fig 2).
However, the cold setup resulted in bananas that did not progress beyond yellow-green,
regardless of their warm setup counterpart’s color. This was reflected in starch concentrations, as
the averages from green to brown were 97.6%, 71.9%, 71.4%, 59.4%, and 57.7% (fig 2), with
the latter four being significantly higher than their warm counterparts. The first one was not
because the bananas were fresh, meaning that the temperature differences had not had enough
Discussion:
Results in this lab point to two distinct conclusions. The first is that as a banana, when no
longer connected to the plant, will begin to break down starch and the skin will begin to change
color as well as the flesh becoming softer. Next, at lower temperatures, this maturation process is
slowed down significantly, as starch concentration, skin color, and texture is preserved better.
This is best explained by the banana’s slowed metabolic functions at a lower rate due to lower
temperature, thus significantly slowing the breakdown of starch granules in banana cells. Thus,
fruit growers should store their bananas in cold temperature, and then consumers can allow
Cell Wall
Fig 1. Example of green-skinned banana cell. Starch cells fill the majority of the volume in the
cell because not enough time has elapsed for them to be processed.
Fig 2. Bar graph of average starch content in banana cells as per banana skin color. Green
bananas may have intersecting error lines but that is because they did not spend enough time in
different treatments.